Super Easy Melt in Your Mouth Pumpkin Pie Compliments Your Thanksgiving Meal
I usually buy my pies for Thanksgiving. Recently, I found this Signature Pumpkin Pie recipe in a grocery store inspired mini cookbook that looked fairly easy (that’s how I gauge whether I’m going to attempt to make something or not) and thought I’d try it BEFORE the holiday to make sure it has the deliciousness stamp of approval. I couldn’t believe what my daughter said about it!She said it was the best pumpkin pie she’s ever had and that the filling melted in her mouth. Made me kinda proud since I had never baked a pumpkin pie from scratch before. I think the secret ingredient is the sweetened condensed milk. I’m sharing early so you can do a practice run before Thanksgiving too.
- 1 15oz can of pumpkin
- 1 14oz can sweetened condensed milk
- 2 eggs
- 1/4 C sugar
- 1 C heavy cream
- 1 T pumpkin pie spice
- 1 t vanilla extract
- 1 refrigerated pie crust
VANILLA WHIPPED CREAM
Beat 1 C heavy cream, 1/4 C sugar and 1 t vanilla extract in a medium bowl with electric mixer on high speed until stiff peaks form.
- Place pie crust on large foil-lined baking sheet. Mix pumpkin, milk, eggs and pumpkin pie spice in a large bowl until smooth. Pour into crust.
- Bake in preheated 425 oven for 15 minutes. Reduce oven temperature to 350.
- Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream.
Makes 8 Servings